Chicken Cutlets with Parmigiana Sauce

Chicken Cutlets with Parmigiana Sauce

Fixings

3/4 cup breadcrumbs

1/2 cup Parmesan cheddar partitioned

1 tbsp new parsley slashed

2 tsp Italian flavoring

1/4 tsp dark pepper

1 lb chicken bosom 1/4-inch thick

1/2 cup flour

2 eggs marginally beaten

2 tbsp olive oil

2 tbsp margarine

1 container Francesco Rinaldi Original Recipe Pasta Sauce

8 oz mozzarella cheddar cut

Guidelines

Preheat broiler to 350°F Coconut-shrimp-with-sweet-and-sour-sauce.

In shallow dish, join breadcrumbs, ½ Parmesan cheddar, parsley, Italian flavoring and pepper. Put away.

Cover every cutlet with flour; plunge in beaten eggs and coat with breadcrumb/cheddar blend.

In enormous skillet, heat oil and margarine over medications. heat. Fry cutlets until brilliant, ~6-7 minutes.Spicy-egg-and-white-bean-gluten-free.

Spread ½ cup pasta sauce in ungreased 13 x 9" baking dish. Organize chicken over sauce. Layer with extra sauce.

Heat for 15-20 minutes. Eliminate from broiler and top with cut mozzarella and remaining Parmesan. Prepare 5 extra minutes. Serve right away. Refrigerate extras. Cool. Appreciate it!!Rustic-potato-leek-soup.

Chicken Cutlets with Parmigiana Sauce Video :